FUTA JOURNAL OF RESEARCH IN SCIENCE

VOLUME 13 NUMBER 3 2017

• 0. NUTRITIONAL AND SENSORY EVALUATION OF SORGHUM OGI ENRICHED WITH BASELLA ALBA PROTEIN CONCENTRATE 464 - 472 View
  ( *OGUNBUSOLA, E. M., ALABI, O. O. and SANNI, T. A. ) Download.PDF
• 0. QUALITY ASSESSMENT OF SOME GARI SAMPLES FROM IWO, OSUN STATE, NIGERIA 403-411 View
  ( *O. A. AJAYI, A. A. ADEGBENRO, AND O. O. AKINWUNMI ) Download.PDF
• 0. STORAGE STABILITY AND THE ANTIOXIDANT ACTIVITIES OF OPTIMISED ALOE VERA–LEMON–ORANGE BLEND 412-422 View
  ( Bolaji, O. A. and Akanbi C. T. ) Download.PDF
• 0. IDENTIFICATION AND CHARACTERISATION OF LACTIC ACID BACTERIA IN MAIZE SOURDOUGHS AND THEIR ROLE IN IMPROVING MAIZE BREAD QUALITY 423-431 View
  ( Falade A.T*, Buys E.M and Taylor J.R.N ) Download.PDF
• 0. SOME PROPERTIES OF BEVERAGE OBTAINED FROM ROSELLE (HIBISCUS SABDARIFFA) CALYCES AND ALLIGATOR PEPPER (AFRAMOMUM MELEGUEATA) 432-437 View
  ( IDOWU, M.A.1, ADEOLA, A.A.2*, ADEKUNLE, A.A.1 AND OKE, E.K.1 ) Download.PDF
• 0. NUTRIENT DIGESTIBILITY AND BLOOD PROFILE OF STARTER BROILER CHICKENS FED DIETS WITH VARYING LEVELS OF CASSAVA GRITS AS REPLACEMENT FOR MAIZE 438-452 View
  ( 1*IREKHORE, O. T.; 1BELLO, K. O.; 1ODUGBESI, A. O.; 1AGBANYIM, F. C.; 2SANNI, L. O. AND 3ADEBAYO, K. ) Download.PDF
• 0. NUTRIENT DIGESTIBILITY AND BLOOD PROFILE OF STARTER BROILER CHICKENS FED DIETS WITH VARYING LEVELS OF CASSAVA GRITS AS REPLACEMENT FOR MAIZE 438-452 View
  ( 1*IREKHORE, O. T.; 1BELLO, K. O.; 1ODUGBESI, A. O.; 1AGBANYIM, F. C.; 2SANNI, L. O. AND 3ADEBAYO, K. ) Download.PDF
• 0. QUALITY AND SAFETY PROPERTIES OF STREET VENDED BESKE (FRIED SOY CAKE) IN ILORIN METROPOLIS 453-463 View
  ( 1Karim O.R., 2Aruna H. E., 1Ojulari O.V., 1Akintayo O.A. and 1Olawuyi I.F. ) Download.PDF
• 0. NUTRITIONAL AND SENSORY EVALUATION OF SORGHUM OGI ENRICHED WITH BASELLA ALBA PROTEIN CONCENTRATE 464 - 472 View
  ( *OGUNBUSOLA, E. M., ALABI, O. O. and SANNI, T. A. ) Download.PDF
• 0. CHEMICAL COMPOSITIONS, FUNCTIONAL AND SENSORY PROPERTIES OF INSTANT POUNDED YAM ‘SIMULATE’ FROM YAM (DIOSCOREA ROTUNDATA) AND UNRIPE PLANTAIN (MUSA PARADISIACAL ) FLOUR BLENDS 396-402 View
  ( AFOLABI, M.O.*, OTEGBAYO, B.O. and ABE, O.O ) Download.PDF
• 0. MOISTURE-BASED SHELF LIFE ESTIMATION OF AMBIENT-STORED GRAIN FLOURS 473-482 View
  ( OJO, O.G., AKINTAYO, R.O., FALEYE, A., SHITTU, T.A., ADEOLA, A. A. ) Download.PDF
• 0. STABILITY AND SENSORY EVALUATION OF ICE CREAM PREPARED WITH ACETYLATED CASSAVA STARCHES 483-492 View
  ( 1*Otutu, O.L., 2Ade-Omowaye, B.I.O. and 2Akinwande, A.B. ) Download.PDF
• 0. COMPARATIVE EVALUATION OF THE EFFECT OF OVEN AND SUN DRYING METHODS ON THE PROXIMATE AND FUNCTIONAL PROPERTIES OF PLANTAIN (MUSA PARASIDIACA) FLOUR 493- 501 View
  ( *Otutu, O.L., Oyedele, D.S., Adepeju, A.B. and Maha, A. A. ) Download.PDF
• 0. DEVELOPMENT AND QUALITY EVALUATION OF COOKIES PRODUCED FROM FLOUR BLENDS OF WHEAT, ALMOND NUTS AND SOME NATURAL PLANT MATERIALS 502-516 View
  ( *Oyedele1, D. S., Oluwafemi2, G. I., Adepeju1, A. B., Otutu1, O. L. and Oluwasola1, P. O. ) Download.PDF
• 0. EFFECT OF THERMAL PROCESSING METHODS ON THE EATING QUALITIES AND ACCEPTABILITY OF DIFFERENT MEAT TYPES 517- 523 View
  ( Apata, E.S; Eniolorunda, O.O; Apata, O.C. Abiola-Olagunju, O. and Taiwo, B.B.A. ) Download.PDF
• 0. QUALITY EVALUATION OF SOME SELECTED BRANDS OF FRUIT JUICES PRODUCED IN NIGERIA 524-534 View
  ( *T.O. Adedeji and I. B. Oluwalana ) Download.PDF
• 0. SORPTION ISOTHERM STUDY OF SOY-ENRICHED “IPEKERE AGBADO” (A NIGERIAN TRADITIONAL MAIZE SNACK) 535-541 View
  ( Olaniyi*, A. and Oluwamukomi, M. O. ) Download.PDF
• 0. NUTRITIONAL AND SENSORY EVALUATION OF SORGHUM OGI ENRICHED WITH BASELLA ALBA PROTEIN CONCENTRATE 453-463 View
  ( *OGUNBUSOLA, E. M., ALABI, O. O. and SANNI, T. A ) Download.PDF
• 0. EFFECT OF POSTHARVEST TREATMENT OF PLANTAIN (MUSA PARADISIACA) WITH ALOE VERA GEL COATING ON PHENOLIC CONTENT, ANTIOXIDANT AND ZINC BIOAVAILABILITY OF PLANTAIN FLOUR. 387-395 View
  ( F.O ADETUYI ) Download.PDF
• 0. CHEMICAL COMPOSITIONS, FUNCTIONAL AND SENSORY PROPERTIES OF INSTANT POUNDED YAM ‘SIMULATE’ FROM YAM (DIOSCOREA ROTUNDATA) AND UNRIPE PLANTAIN (MUSA PARADISIACAL ) FLOUR BLENDS 396-402 View
  ( AFOLABI, M.O.*, OTEGBAYO, B.O. and ABE, O.O ) Download.PDF
• 0. QUALITY ASSESSMENT OF SOME GARI SAMPLES FROM IWO, OSUN STATE, NIGERIA 403-411 View
  ( O. A. AJAYI, A. A. ADEGBENRO, AND O. O. AKINWUNMI ) Download.PDF
• 0. STORAGE STABILITY AND THE ANTIOXIDANT ACTIVITIES OF OPTIMISED ALOE VERA–LEMON–ORANGE BLEND 412-422 View
  ( Bolaji, O. A. and Akanbi C. T. ) Download.PDF
• 0. IDENTIFICATION AND CHARACTERISATION OF LACTIC ACID BACTERIA IN MAIZE SOURDOUGHS AND THEIR ROLE IN IMPROVING MAIZE BREAD QUALITY 423-431 View
  ( Falade A.T*, Buys E.M and Taylor J.R.N ) Download.PDF
• 0. SOME PROPERTIES OF BEVERAGE OBTAINED FROM ROSELLE (HIBISCUS SABDARIFFA) CALYCES AND ALLIGATOR PEPPER (AFRAMOMUM MELEGUEATA) 432-437 View
  ( IDOWU, M.A.1, ADEOLA, A.A.2*, ADEKUNLE, A.A.1 AND OKE, E.K.1 ) Download.PDF
• 0. NUTRIENT DIGESTIBILITY AND BLOOD PROFILE OF STARTER BROILER CHICKENS FED DIETS WITH VARYING LEVELS OF CASSAVA GRITS AS REPLACEMENT FOR MAIZE 438-452 View
  ( 1*IREKHORE, O. T.; 1BELLO, K. O.; 1ODUGBESI, A. O.; 1AGBANYIM, F. C.; 2SANNI, L. O. AND 3ADEBAYO, K. ) Download.PDF
• 0. QUALITY AND SAFETY PROPERTIES OF STREET VENDED BESKE (FRIED SOY CAKE) IN ILORIN METROPOLIS 453-463 View
  ( 1Karim O.R., 2Aruna H. E., 1Ojulari O.V., 1Akintayo O.A. and 1Olawuyi I.F. ) Download.PDF
• 0. COMPARATIVE EVALUATION OF THE EFFECT OF OVEN AND SUN DRYING METHODS ON THE PROXIMATE AND FUNCTIONAL PROPERTIES OF PLANTAIN (MUSA PARASIDIACA) FLOUR 190-198 View
  ( *Otutu, O.L., Oyedele, D.S., Adepeju, A.B. and Maha, A. A. ) Download.PDF
• 0. MOISTURE-BASED SHELF LIFE ESTIMATION OF AMBIENT-STORED GRAIN FLOURS 493- 501 View
  ( * OJO, O.G., AKINTAYO, R.O., FALEYE, A., SHITTU, T.A., ADEOLA, A. A. ) Download.PDF
• 0. STABILITY AND SENSORY EVALUATION OF ICE CREAM PREPARED WITH ACETYLATED CASSAVA STARCHES 502-516 View
  ( 1*Otutu, O.L., 2Ade-Omowaye, B.I.O. and 2Akinwande, A.B. ) Download.PDF
• 0. DEVELOPMENT AND QUALITY EVALUATION OF COOKIES PRODUCED FROM FLOUR BLENDS OF WHEAT, ALMOND NUTS AND SOME NATURAL PLANT MATERIALS 502-516 View
  ( *Oyedele1, D. S., Oluwafemi2, G. I., Adepeju1, A. B., Otutu1, O. L. and Oluwasola1, P. O. ) Download.PDF
• 0. EFFECT OF THERMAL PROCESSING METHODS ON THE EATING QUALITIES AND ACCEPTABILITY OF DIFFERENT MEAT TYPES 517- 523 View
  ( Apata, E.S; Eniolorunda, O.O; Apata, O.C. Abiola-Olagunju, O. and Taiwo, B.B.A. ) Download.PDF
• 0. QUALITY EVALUATION OF SOME SELECTED BRANDS OF FRUIT JUICES PRODUCED IN NIGERIA 524-534 View
  ( *T.O. Adedeji and I. B. Oluwalana ) Download.PDF
• 0. SORPTION ISOTHERM STUDY OF SOY-ENRICHED “IPEKERE AGBADO” (A NIGERIAN TRADITIONAL MAIZE SNACK) 535-541 View
  ( Olaniyi*, A. and Oluwamukomi, M. O. ) Download.PDF
• 0. EFFECT OF POSTHARVEST TREATMENT OF PLANTAIN (MUSA PARADISIACA) WITH ALOE VERA GEL COATING ON PHENOLIC CONTENT, ANTIOXIDANT AND ZINC BIOAVAILABILITY OF PLANTAIN FLOUR. 387-395 View
  ( F.O ADETUYI ) Download.PDF

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FUTA JOURNAL OF RESEARCH IN SCIENCE

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